Tuesday, March 25, 2008

Cheesy Creamy Casserole

You may have noticed a few new things on the blog. I have put in a video bar that links to PETA's "Meet Your Meat," and to Morgan Spurlock's "Supersize Me." Actually, watching "Supersize Me" is what started me on the road to veganism. After seeing the film I started reading the books of the people he interviewed: John Robbins' Diet For a New America; Marion Nestle's Food Politics; Eric Scholsser's Fast Food Nation. There was no turning back from there. In the spirit of "Supersize Me," I also have started posting fast food "nutritional" info (although I know I will largely be preaching to the choir). It always blows my mind that vegans are seen as dietary weirdos, but eating a burger with 55 grams of fat is considered normal.

Tonight's meal was an attempt to use up the broccoli and cauliflower in the fridge in a way the boys would like. They loved it.

INGREDIENTS

- 1 head of broccoli, cut into florets

- 1 head of cauliflower, cut into florets

- 1 can chickpeas, drained and rinsed

- large handful baby spinach

Sauce

- 1 pkg firm tofu

- 1 onion, chopped

- 1 clove of garlic, minced

- 1/3 cup raw cashews

- 3/4 cup roasted red pepper (I used bottled peppers)

- 1-2 tsp salt

- freshly ground pepper

- 3/4 cup nutritional yeast

- 1/2 tsp tumeric

- 1 tsp mustard

- 1/4 cup arrowroot powder

- 3 cups soy milk

Topping

- 1/2 cup bread crumbs

- 1/3 cup ground almonds

METHOD:

Preheat oven to 350 degrees

1. Steam broccoli and cauliflower for 5-6 mins, until softened but still firm.

2. While veggies are steaming, make the sauce. Place sauce ingredients in a blender or food processor and process until smooth. Pour into a saucepan and bring to bubbling, whisking constantly.

3. Mix together steamed veggies, chickpeas, and spinach with sauce and pour into a large casserole dish. Top with bread crumbs and almonds. Bake for 40 mins, until bubbling and top is browned.